The aim of this study was to determine the effects that the type of impregnating solution and
drying method (freeze drying (FD) and vacuum drying (VD) at 45° C and convective drying …

Courgette is considered as a low-calorie vegetable with health-promoting properties.
However, scientific publications focused on the profile and content of bioactive compounds …

BACKGROUND Zucchini fruit plays an important part in healthy nutrition due to its high
content of carbohydrates. Recent studies have demonstrated the feasibility of visible–NIRS …

The purpose of the presented study was to describe the effects of various drying conditions
on the drying behavior of zucchini slices as well as specifications of diffusivity, activation …

In the present investigation, the ultrasound-assisted convective drying process for zucchini
slices was studied. In this regard, the effects of convective air velocity (in three levels of 1, 2 …

Mushrooms well known for their delicacy and flavor are highly perishable due their high
moisture content. In this study the changes in proximate and mineral components of oyster …

Since nonuniform drying in the continuous microwave harms the safety and quality of dried
food materials, a significant quality improvement can be achieved by controlling the …

A pot experiment was conducted to study the response of squash (cucurbita pepo L.) to
potassium phosphite and potassium fulvate as single treatments or in a combination with …

The aim of this study was to determine the effects that the type of impregnating solution and
drying method (freeze drying (FD) and vacuum drying (VD) at 45◦ C and convective drying …

The quality of minimally processed fruits and vegetables is essential for consumers' health
and effective marketing. This study investigates the effects of UV-C irradiation, applied alone …